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Change Your Chip

April 12, 2017

We know there’s no love like the love for potato chips… but, our love for collard, kale, and chard chips is growing!

Cajun Collard Chips

Ingredients:

1 Bunch Collard Leaves

Olive Oil Spray

Salt

Pepper

Cajun Seasoning

Instructions:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

Wash collard greens and pat dry.

Cut out the stem of each leaf (cut the stem from the middle to the bottom). Tear, or cut, leaves into 1 – 2 inch pieces.

Arrange the pieces on the baking sheets close together without letting them overlap.

Spray them lightly with oil (too much can limit the crispness), and sprinkle, salt, pepper, and Cajun seasoning. More or less seasoning can be added depending preference.

Bake for about 8 – 10 minutes, or until the pieces look crisp. The leaves might need to be flipped about half way through. Ones that crisp sooner can be removed earlier if needed. The color of the leaves should not change much. Be careful to not overcook, or they may become bitter. Let cool.

Eat up!

Parmesan Kale Chips

Ingredients:

1 Bunch Green Kale

Olive Oil Spray

3 Tbsp Parmesan Cheese (Grated)

Salt

Pepper

Instructions:

Preheat the oven to 300 degrees. Line two baking sheets with parchment paper.

Wash kale and dry.

Rip the leaves away from the stems and tear, or cut, the leaves into 1 – 2 inch pieces.

Place the pieces on the baking sheets so they are not crowded.

Spray lightly with the olive oil. Sprinkle the leaves with salt, pepper, and parmesan cheese.

Bake for 10 minutes, rotate pan and flip any pieces looking crispy, and bake for another 10 – 15 minutes. Watch closely the last 5 – 7 minutes to avoid any browning. Remove any pieces that might be crisping sooner than others. Let cool.

Enjoy!

Sea Salt & Vinegar Chard Chips

Ingredients:

1 Bunch Chard

2 Tbsp Olive Oil

2 Tbsp Apple Cider Vinegar

Sea Salt

Instructions:

Preheat oven to 325 degrees.

Wash and dry the leaves of chard.

Remove the stems from middle to end (Save these to sautee or add to a smoothie!) Tear, or cut, leaves into 1 – 2 inch pieces.

Place the pieces of leaves, olive oil, and vinegar in a bowl. Mix together gently making sure all the pieces are coated evenly.

Line the baking sheet with the marinated pieces, keeping enough space to allow them to crisp up. Sprinkle with sea salt, more or less, depending on preference.

Bake for 5 minutes, rotate and flip pieces if needed, and continue baking for 5 more minutes. As pieces crisp up, remove them from the oven. Let cool.